28
9
9
港鐵尖沙咀/尖東站 C1 出口, 港鐵尖沙咀/尖東站 L5 出口 繼續閱讀
所有分店 (2)
電話號碼
26139800
開飯介紹
來自新加坡的粵菜館,推介脆米海鮮浸東星、糯米豬及胡椒炒蟹等菜式。餐廳擁維港海景。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2018-21)
營業時間
今日營業
11:30 - 15:00
18:00 - 23:00
星期一至五
11:30 - 15:00
18:00 - 23:00
星期六至日
11:00 - 15:00
18:00 - 23:00
公眾假期
11:00 - 15:00
18:00 - 23:00
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯 JCB 微信支付
座位數目
180
其他資料
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費
泊車 詳細介紹
電話訂座 詳細介紹
外賣服務 詳細介紹
加一服務費
食評 (65)
This Chinese restaurant is part of the group of the same name from Singapore, which started in 2004 and now having opened more than 20 restaurants, including two in HK. The one we went is located in One Peking, and had been awarded Michelin 1-star status.Arriving at 11am for the first seating, we found the restaurant had made a mistake and put me in another timeslot. But they quickly fix and arranged for me, with a table on the window side overseeing the Victoria Harbour, spacious and with a comfortable setting.We ordered the Supreme Seafood Set ($998 each). The first course is Double-Boiled Shark's Fin with Cabbage. The soup is very delicate and light, with a good flavor and not any hint of oil. The cabbage provided some sweetness to the soup. Adding a bit of Chinese coriander enhanced the fragrance even further and a few drops of the vinegar also enriched the shark's fin with a bit of sourness and complexity. A good soup to start our meal.The second course is Baked Boston Lobster with Black Pepper. I can associate this with the Singaporean Pepper Crab, with the same great peppery notes which bombarded the palate with a nice kick from the sweet and fresh lobster meat. The plating can see a bit of more sophistication, but the taste is really good. The third course is Braised Fish Maw with Goose Web in Oyster Sauce. The piece of fish maw is fairly big, braised perfectly with a tender texture while retaining a bite, and the oyster sauce serving a great complementary umami note infusing into it. The goose web is also nicely done with the skin peeling off the bone upon biting but not too soft. And the two pieces of broccoli can help to scoop up the nice sauce at the end. Nicely done.The fourth course is Sauteed Tiger Garoupa Fillet with Vegetable and Preserved Black Olives. This is one of my favorites in the meal, with the fillet have a wonderful seasoning, the skin showing the collagen and the flesh firm with a good bite. Paired with celery which provided a contrasting crunchiness and a nice fragrance, the preserved black olives are appropriate in saltiness too, further enhanced in taste by the scallion and shallot. Really good.The fifth course is Braised Seasonal Vegetable with Crab Meat. An abundance of crab meat is poured on top of the young and tender spinach, cooked just perfectly. The thickening together with the crab meat provided nice flavors to add to the spinach, and while it looks simple, doing it right and with attention is not something many restaurants will focus nowadays.The sixth course is another of my favorites for the meal, Crispy Rice with Seafood Broth. Served steaming hot, with the crispy rice poured it there was a hissing sound, and then adding the Chinese coriander and spring onion to the broth added an extra fragrance to the sweet and rich seafood essence, and the bite from the crispy rice, the pieces of shrimp, or the slices of kale stem give a rewarding and filling happiness. Very nice.Coming to the dessert, the Steamed Red Dates Cake is good, with layers of red dates paste giving a chewy bite. Not too sweet, it has a delicate fragrance that helps to smooth out the intense flavors from the prior seafood broth.The final course is Chinese Almond Cream. The almond notes are intense and concentrated, and while this is sweeter than the red dates cake, but is not overly so. Satisfying on the palate with a complete, rewarding sensation, again it is something that can show whether the restaurant paid attention to the offerings. Service in general is good, with the staff attentive and friendly. The bill on the day is $2,207 which is reasonable in my opinion. While chatting with the staff, it seems there are a number of dim sum the restaurant is famous for, maybe it is good to pick another time to come and try those also. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
book左幾個禮拜終於book到啲野食都唔錯,幾好食,整得幾靚,但係好想投訴下個知客book左1點鐘,咁我地全家12:45上到去,個知客一開始已經好寸話未夠鐘要等等(但係望到入面都有吉枱等到1點05分都未入得,都算有一家人1點鐘黎到,一樣咁多個人居然俾佢地入左先嬲到同個知客講,佢仲好唔客氣咁叫我地等多陣結果等到1點20分先入到,仲多多聲氣講好多廢話如果呢個女人仲係度做,我就唔會再去啦(仲見到佢成日走開同啲客傾計,企滿人都唔理,咁都得,都唔知咩服務態度)見到佢同時都俾其他客鬧,呢間酒樓真係多得佢唔少 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2021-05-23
252 瀏覽
雖然知道要在12點45分交枱,但並不代表在一小時半多的時間內服務態度劣差。 沒有想過連茶壼都不乾淨,貴為座落於北京道一號食府,有些失望。 當首輪點心已到枱上,Waitress 急收走我的點心紙,唔比我再叫食物!? 太急趕每倆分鐘來收走枱上食物,完全給我一種「快啲交枱」的感覺。 食物水準非常好,但服務態度是很重要的!要叫先加水,基本的事沒有做好。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2021-04-27
449 瀏覽
先講,一入門口個阿姐已經鬧人咁我想問,坐低你仲有無心情食!!!普通飲茶,野食一般,同出面飲茶差唔多,唔洗特登過黎食冷氣又大到嘔,係得個海景望下但如果入面口已經俾人鬧,你仲想食?我係同屋企人食佢地坐低日我無得走先焗住入黎貼錢買難受囉同區好多飲茶好過佢,服務態度好過佢,環境舒服過佢其實有得揀真係唔會揀佢 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2021-04-08
914 瀏覽
本來是奔者出名的糯米乳豬去的,還早在一星期訂位的時候預訂了6件糯米乳豬的。 很可惜這個有點失望啊。乳豬不夠香脆,只感覺到糯米的味道,感覺就是吃糯米卷一樣。但這個名菜是60元1件的。 魚翅湯OK吧。 感覺魚翅和湯是分開煮的 所以不是那麼入味, 一般般吧貨不對辦的是 椒鹽白飯魚和欖菜肉碎炒四季豆。 這兩個菜都與實物不符。椒鹽白飯魚只感覺吃了炸粉一樣。 炸粉非常厚, 讓你完全感覺不到有白飯魚的存在。 只是吃一堆炸粉。欖菜肉碎炒四季豆是沒有欖菜味的, 四季豆更加不是四季豆,只是豆角而已 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)